2 lb. frozen hashbrown potatoes
1 lg. onion, diced
8 oz. sour cream
1 lb. sharp cheddar cheese, grated (reserve enough to place on top of dish)
1 can cream of mushroom soup

Mix the above ingredients well and bake at 350 degrees for 1 hour, put in two 9x9 inch pans, freeze one or use one 9x12 inch dish.

Before baking, top with remaining cheese and sprinkle with paprika.